MRSM PASIR SALAK

ASSESSMENT PBL BIOLOGY FORM 4 SEMESTER

1/2023

PICKLING

TABLE OF CONTENTS
Bil Title Page
Acknowledgement
1. 1
2. Introduction
2
• Introduction of project 2
• Importance of project 3
• Objective Method 3
3
• Conclusion
3. Material and Apparatus 4-5

4. Methodology

Procedure • 6-10
Precaution 11
Budget 11
Estimate of cost of capital, selling 11-12
prices and profit
12

• Proof of transaction
5. Results and Interpretation of Data
• Observation 13

6. Discussion 13
 ACKNOWLEDGEMENT

First of all I would like to pay my gratitude to the almighty Allah for
giving me the ability to work hard successfully. Words actually will
never be enough to express of my gratefulness. I will try level best
to express of my gratefulness towards some people.

I would like to express my special thanks of gratitude to my

beloved teacher, Mrs
Afza who gave me the golden opportunity to do this wonderful
Problem Based Learning (PBL) of Biology which also helped me in
doing a lot of research and I came to know about new things. I
also would like to thank my parents who helped me a lot in
gathering information, collecting data and guiding me in making
this project, they give me different ideas in making this project
unique. I am really thankful to them.
 INTRODUCTION

• Introduction of project
Pickling is the process of using an acidic brine to preserve a
food. Acidic brines are made with either salty water, sugar
water, lemon juice, or vinegar. Either substance (or sometimes
a combination of them) is poured over vegetables, fruit, meat or
fish which are then placed in a tight jar for a few days. This
process changes the taste , making them more sour.

• Importance of the project

Pickling is important for food preservation; pickling prevents spoilage and
greatly extends shelf life. Pickling as food preservation was particularly
important in agricultural societies before household refrigeration.
However, even with refrigeration, many foods last only days, week or
months; pickled foods often last several years. The brine wwhich is a salty
solution produce lactic acid and actibacterial substances. Germs will die
because they cannot tolerate high salt concentration.

• Objective
To determine technology in food production regarding quality and quantity
of food and technology development in food processing and To understand
and appreciate the importance of substances movement across the plasma
membrane in daily life.
 • Method
The pickling process is driven by osmosis which is movement of water through
osmosis. The solution which usually have high concentration of substance will
diffuse its water into the stuff that is being pickled, that has lower
concentration of water. As a result, the pickles will have a softer texture and
will increase in size .

• Conclusion
Pickling contributes to food sustainability through preservation, safety and the
production of food components. The desirable flavour of pickled foods is
predominantly due to the acid, sugar and volatile flavour compounds. As the
acidic solution kills all the germs, the original texture and taste of the pickles
will change. Pickling increases nutritional values with the biochemical exchange
it produces, and allows us to live healthier lives.

MATERIALS AND APPARATUS

Salt

Water
 mango

Materials
1. An unripe mango
2. 2 spoon of salt

3. 300ml of water Apparatus

1. Knife

2. A bowl or container

3. Cutting board
METHODOLOGY
o Procedure
1. Peel the mango
2. Cut it to smaller parts

3. After that, Put 2 spoon of salt in a container

4. Mix with 300ml of water

5. Put the mango in the solution

6. Keep it in the fridge for several hours

7. Pickled mango are done.

• Precautions
1. Wash your hands and make sure the apparatus is completely clean to
avoid bacteria from our food.

2. Be careful when using knife

 • Budget
Materials Quantity Price for I(RM) Total (RM)
A mango 1 RM2.50 RM 2.50

Salt 1 pack RM 1.00 RM 1.00

Total RM 3.50

• Estimate of cost of capital, selling prices and profit

1. Cost of materials
= RM 3.50

2. Cost of 1 jar of pickle = RM 4.00

3. Selling price. RM 4.50

4. Profit
Selling price — original price
RM 4.50 – RM 4.00
= RM 0.50

PROOF OF TRANSACTION
Customer Quantity (pcs) Price (RM)

Mrs Nadrah 2 9.00

Mr Sidek 5 22.50

Mrs Anis 1 4.50

Mrs Riena 6 27.00

 RESULTS AND INTERPRETATION OF DATA
• Observation
As we can see in methodology step 7, the mango become less stiffer and more
flexible. The mango become more crunchy and taste saltier. The saltwater
diffuse in the mango and produced the mango pickle.

DISCUSSION

From the project carried out, it can be concluded that Pickling contributes to food
sustainability through preservation, safety and the production of food
components.Pick. Howeverling kills the bacteria in food and make them last longer.
It is also may support heart health which is good for human. Consuming pickled
foods as part of a healthy, balanced diet appears to be associated with good
digestive system. Its also proven to regulate blood sugar level . However, too much
consumption will lead to highj blood pressure.